The impact of perceptual interactions on perceived flavor

Delwiche, J.

doi:10.1016/s0950-3293(03)00041-7

Cited by 447 publications

(295 citation statements)

References 92 publications

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“…33 These feelings start in the nose when an odorant substance binds to the membrane of the olfactory cells, 34 whose axons make synapses with neurons called mitral cells in the olfactory bulb. All these sources of information inuence the overall perception of avor 35 ( Fig. 1).…”

Section: Sensory Attributes Of Soft Drinksmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient". Consumption of soft drinksA so drink is the name commonly given to a non-alcoholic carbonated or non-carbonated beverage containing caloric sweeteners and avorings. 1 The preparation and processing of a so drink includes several stages, beginning with the treatment of the water used in this process. The next step is the preparation of a simple sugar syrup, the ingredient that provides the taste of the beverage, followed by the addition of several ingredients to the simple sugar syrup in order to obtain the nal syrup: glucose or fructose, aromatic compounds, vitamins, minerals and other food additives, such as acidulants, colorants or preservatives. Finally, the completed beverage is obtained as a mixture of the nal syrup, the treated water and the carbonic gas (in carbonated drinks). 2 As a result, all so drinks have a basic compositional structure: water, considered an essential nutrient 3 and the main component that makes up about 87-92% of the beverage, and the sweetener, which represents about 8-12% of the beverage by mass. Another common ingredient in almost all so drinks is the acidulant, which is any organic or inorganic acid that contributes to the sourness of the beverage. The balance between sweetness and sourness is the basic typical taste prole of all avored so drinks. 4

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Section: Sensory Attributes Of Soft Drinksmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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“…While many studies have dealt with the factors that influence flavour perception, the sensory response remains difficult to interpret due to the multi-faceted interactions between aroma, taste and texture stimuli (Auvray & Spence, 2008;Buettner & Beauchamp, 2010;Delwiche, 2004;Noble, 1996;Rolls, 2005). In fact, the perception of one of these stimuli can be affected by the perception of another one which is assessed by a different sense.…”

Section: Introductionmentioning

confidence: 99%

“…Auvray & Spence, 2008;Buettner & Beauchamp, 2010;Delwiche, 2004;Noble, 1996). These focused on the fundamental mechanisms involved in the 0950-3293/$ -see front matter Ó 2012 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 99%

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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“…1 However, an increasing concern, regarding the high concentrations of dyes in effluents of food industries, has emerged: once reaching surface and ground waters, such residues can cause serious and unpredictable damages to the aquatic life in general. 2,3 The estimate world production of dyes and pigments is between 750 to 800 thousand tons per year, of which 26 thousand tons are annually consumed in Brazil.…”

Section: Introductionmentioning

confidence: 99%

Degradation of food dyes by zero-valent metals exposed to ultrasonic irradiation in water medium: optimization and electrospray ionization mass spectrometry monitoring

Pavanelli¹,

Bispo²,

Nascentes³

et al. 2011

J. Braz. Chem. Soc.

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A degradação redutiva de quatro corantes típicos (Azul Brilhante, Amaranto, Amarelo Crepúsculo e Vermelho 40), largamente empregados pela indústria alimentícia, por metais de valência zero (Fe e Sn), sob irradiação ultrassônica (US) em meio aquoso ácido (pH 3,0), foi estudada. As reações foram monitoradas por ESI(-)-MS (espectrometria de massas com ionização electrospray no modo negativo), além de espectrofotometria UV-Vis e carbono orgânico total (TOC). A influência de parâmetros preponderantes (tempo de exposição à radiação ultrassônica e massa do metal) nas taxas de degradação foi seguramente estabelecida por meio da construção de planejamentos fatoriais e superfícies de resposta. Deste modo, observou-se que, sob as condições experimentais otimizadas, ferro metálico (Fe) degradou eficientemente todos os corantes (com taxas de degradação superiores a 90% após 30 min de reação), enquanto que estanho metálico (Sn) apresentou um desempenho notavelmente inferior. As baixas taxas de mineralização obtidas foram consequência, provavelmente, do caráter essencialmente redutivo de tais processos. Baseado nos resultados do monitoramento por ESI(-)MS, uma rota de degradação plausível para o corante Azul Brilhante em meio aquoso, pelo sistema Fe/US, foi proposta e envolve, como etapas iniciais, a hidrogenação da ligação dupla exocíclica carbono-carbono, seguida pela inserção de hidreto no grupamento imino da molécula.The reductive degradation of four prototype dyes largely employed by the food industry (Brilliant Blue, Amaranth, Sunset Yellow and Red 40), by zero-valent metals (Fe and Sn) under ultrasonic irradiation in acidic aqueous solution (pH 3.0), was studied. The reactions were monitored by direct infusion ESI(-)-MS (electrospray ionization mass spectrometry in the negative ion mode) as well as by UV-Vis and total organic carbon (TOC). The influence of major parameters (time of exposure to ultrasonic irradiation and mass of metal) on the degradation rates was firmly established by means of factorial design and surface response approaches. Hence, it was noticed that, under the optimized experimental conditions, metallic iron (Fe) was able to efficiently degrade all the dyes (with rates higher than 90% after 30 min reaction time), whereas metallic tin (Sn) exhibited a noticeably lower performance. Low mineralization rates were achieved probably due to the essentially reductive character of such process. Based on the results from the ESI(-)-MS monitoring, a plausible degradation route for the Brilliant Blue dye in aqueous medium by the Fe/US system was proposed. Hence, this route involves, as initial pathways, the hydrogenation of the exocyclic carbon-carbon double bond of the dye followed by the insertion of hydride at its imino moiety. Keywords: electrospray ionization mass spectrometry, monitoring, food dyes, zero-valent metals IntroductionColor is by far the most important sensorial property of foods. In this way, dyes have been widely used to accentuate their original colors, or to provide different ones.While bei...

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The impact of perceptual interactions on perceived flavor

Cited by 447 publications

References 92 publications

Sensory attributes of soft drinks and their influence on consumers' preferences

Sensory attributes of soft drinks and their influence on consumers' preferences

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Degradation of food dyes by zero-valent metals exposed to ultrasonic irradiation in water medium: optimization and electrospray ionization mass spectrometry monitoring

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